Save to Pinterest This rustic free-form pastry combines the natural sweetness of roasted butternut squash with tart apples, all nestled in a handmade buttery crust. The filling gets depth from caramelized red onions and fresh thyme, while creamy goat cheese adds a tangy contrast that balances the sweetness.
What makes this galette special is its versatility—it works beautifully as a vegetarian main course for dinner or as an impressive side dish for holiday gatherings. The crust comes together quickly with basic pantry ingredients, and the filling roasts while the dough chills, making the process feel effortless.
The final braid of golden, flaky pastry reveals tender vegetables and melted cheese. A light honey drizzle and coarse sea salt on the crust creates that perfect sweet-savory finish that makes each bite irresistible.
The first time I made this galette, I was trying to use up an abundance of butternut squash from my farmers market haul and some apples that were sitting a little too long on the counter. Something magical happened when the roasted squash mingled with tart apples and that salty goat cheese the flavors clicked into something greater than the sum of parts. Now it is my go to dish for autumn dinner parties when I want something that feels special but does not require fussing over multiple components.
Last November my sister came over for dinner, skeptical about a savory fruit tart situation. She took one bite and went silent for a full minute before declaring this was now her birthday request. We ate the entire thing standing at the counter while it was still too hot to touch properly, burning our fingers just to get another slice.
Ingredients
- All-purpose flour: The foundation for a flaky crust that holds up to the moist filling without getting soggy
- Cold unsalted butter: Keeping it cold is the secret to creating those buttery layers that make pastry irresistible
- Ice water: Add it gradually and you will see the dough transform from shaggy crumbs to something that actually wants to hold together
- Butternut squash: Small ones work best here since they are sweeter and roast up more quickly than larger specimens
- Granny Smith apples: Their tartness balances the sweet squash and adds a lovely texture contrast
- Red onion: Thin slices become sweet and almost jammy after roasting, adding depth to every bite
- Fresh thyme: This herb bridges the gap between sweet and savory with its earthy pine notes
- Goat cheese: The tangy creaminess cuts through the roasted vegetables and ties everything together
Instructions
- Make the pastry dough:
- Whisk flour and salt in a large bowl, then work in cold butter with your fingers until you see pea-sized pieces scattered throughout. Drizzle in ice water a tablespoon at a time, mixing gently until the dough just comes together when pressed. Form it into a disk, wrap it up, and let it rest in the refrigerator for at least 30 minutes while you prep the filling.
- Roast the vegetables:
- Toss squash cubes, apple slices, and onion with olive oil, thyme, salt, and pepper until everything is evenly coated. Spread on a baking sheet and roast at 400°F until the squash is tender and starting to caramelize, about 20 to 25 minutes. Let them cool slightly while you roll out the dough.
- Assemble the galette:
- Roll the chilled pastry into a rough 12-inch circle on a floured surface, then transfer it to a parchment-lined baking sheet. Arrange the roasted vegetables in the center, leaving a 2-inch border all around. Scatter goat cheese over the top and drizzle with honey if you like that extra sweetness.
- Bake until golden:
- Fold the pastry edges over the filling, pleating it as you go to create that rustic free-form shape. Brush the crust with beaten egg, sprinkle with coarse salt if you are feeling fancy, and bake at 400°F for 25 to 30 minutes until the crust is deeply golden. Let it cool for 10 minutes before slicing so the filling sets slightly.
Save to Pinterest This recipe became a Thanksgiving tradition after I served it as a vegetarian main option one year. Even the turkey enthusiasts kept going back for seconds, and now I make two every year because one simply disappears too fast.
Making It Ahead
The pastry dough can be made up to two days in advance and kept wrapped tightly in the refrigerator. You can also roast the vegetables a day ahead and store them in an airtight container, then assemble and bake just before serving for the freshest crust.
Cheese Variations
While goat cheese provides the perfect tangy contrast, feta works beautifully for a saltier bite or try ricotta for something milder and creamier. Just crumble it generously over the roasted vegetables before folding over the pastry edges.
Serving Suggestions
This galette shines as a vegetarian main course alongside a simple green salad dressed with vinaigrette. It also works perfectly as a side dish alongside roasted chicken or pork, and the leftovers make an excellent lunch the next day, served at room temperature.
- A crisp white wine like Sauvignon Blanc cuts through the richness beautifully
- Add a handful of arugula over the top after baking for fresh pepperiness
- Extra honey on the table lets guests adjust the sweetness to their taste
Save to Pinterest There is something deeply satisfying about serving a dish that looks like it came from a fancy bakery but was assembled in your own kitchen with minimal effort. The way the golden crust catches the light always makes guests gasp before they even take a bite.
Common Questions
- → Can I make the pastry ahead of time?
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Yes, the dough can be prepared up to 2 days in advance. Wrap it tightly in plastic and refrigerate. Let it soften at room temperature for 15 minutes before rolling out. You can also freeze the dough for up to 3 months—thaw overnight in the refrigerator before using.
- → What apples work best for this galette?
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Granny Smith apples are ideal because they hold their shape during roasting and provide tartness that balances the sweet squash. Honeycrisp or Braeburn also work well. Avoid softer varieties like McIntosh or Red Delicious, as they can become mushy when roasted.
- → Can I substitute the goat cheese?
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Absolutely. Crumbled feta adds a salty, tangy element, while ricotta creates a creamier texture. For a dairy-free option, try vegan feta or simply omit the cheese and increase the herbs and seasonings. Each variation brings a unique character to the final dish.
- → How do I store leftovers?
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Store cooled galette in the refrigerator, wrapped in foil or in an airtight container, for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore the crust's crispness. The microwave will make the pastry soggy, so avoid reheating that way.
- → Can I use store-bought pastry dough?
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Yes, refrigerated pie dough or frozen puff pastry are excellent shortcuts. If using puff pastry, you may need to adjust baking time as it bakes faster than homemade dough. Roll it out to approximately the same size and proceed with the filling instructions as written.
- → What can I serve with this galette?
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This pairs beautifully with a crisp green salad dressed with vinaigrette to cut through the rich pastry. As a main course, serve alongside roasted vegetables or a grain salad. For wine lovers, a Sauvignon Blanc or dry Riesling complements the sweet-savory flavors perfectly.
